Abstract: Cold-smoked Atlantic cod, Gadus morhua that floods the smoked fish market of the South-Western region of Nigeria are not microbiologically shelf-stable; hence, the need for a study on varying smoking durations in order to produce smoked fish with longer shelf life; safe for consumption. This study evaluated the effect of varying smoking durations of 6, 6.5, 7 and 7.5 h on the microbiological quality and percentage moisture content of cold-smoked Atlantic Cod. The fish samples were cold-smoked using the traditional smoking drum. Four batches of the smoked fish were stored in metal baskets at ambient temperature (25-28°C) for 12 days. Each batch was assessed for; Total Plate Count (TPC), Total Coliform Count (TCC), Mould Count (MC), Staphylococcus aureus (SA) count and presence or absence of Escherichia coli. Analyses of the smoked fish samples were carried out at the initial stage (day 0) and subsequently every alternate days. The result obtained showed significant variations (p<0.05) for all the microbial counts of the four smoked fish samples. The best microbiologically stable cold-smoked samples were that smoked at the longest duration of 7.5 h which recorded the least mean TPC range of 1.50x103, 0.0 MPN g-1 (TCC), 1.32x103 (MC) and 3.0x103 CFU g-1 (SA). The moisture content ranged from 15.2 to 25.3%. All the samples tested negative to Escherichia coli and met the specified microbiological limit. It can be concluded that the cold-smoking Gadus morhua at 7.5 h will preserve the fish more and make it safe for consumers.